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Baked Spinach and Pea Risotto
Servings: 4   |   Prep Time: 35 minutes

2 tablespoons unsalted butter
1 shallot, chopped
kosher salt and black pepper
1/2 cup dry white wine
3 cups low-sodium vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas
4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan (1 ounce), plus more for serving

1. Heat oven to 425 F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, teaspoon salt, and teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.
2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
3. Add the peas, spinach, Parmesan, teaspoon salt, and teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to cup hot water. Sprinkle with additional Parmesan before serving.


Recipe Comments

Nov 18th 2013
I wouldn't have thought to add spinach to something like this but it makes sense and is a good way to add some extra iron.
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